High-Protein Spaghetti with Chicken & Broccoli

Bring a large saucepan of water to a boil over high heat. Cook spaghetti according to package directions. Drain, reserving 1 cup of the cooking water.

Meanwhile, combine marinara, cottage cheese, sun-dried tomatoes, basil, Parmesan, tomato paste, garlic, 1 teaspoon Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon crushed red pepper in a blender; blend until mostly smooth, about 30 seconds. Add 3/4 cup of the reserved cooking water; process until very smooth and creamy, 1 to 2 minutes, adding the remaining 1/4 cup cooking water as needed to reach desired consistency.

Heat oil in a large Dutch oven over medium heat. Add onion; cook, stirring occasionally, until softened, about 8 minutes. Stir in broccoli, tomatoes, pepper, and the remaining 1 teaspoon Italian seasoning, 1/2 teaspoon crushed red pepper and 1/4 teaspoon salt. Cook, stirring often, until the tomatoes start to break down and the broccoli is tender-crisp, 5 to 6 minutes. Add balsamic vinegar; cook, stirring constantly, until nearly evaporated, about 15 seconds.

Stir in chicken, the drained spaghetti and the marinara mixture. Cook, stirring often, until heated through, 2 to 3 minutes. Garnish with basil leaves, if desired.